Tag Archives: Fondant

Birthday Cakes

6 May

May 6th, 2013

Back in March I was asked to make 3 different birthday cakes, which all happen to be on the same weekend! It sounds stressful, but I didn’t hesitate because they were for three adorable kids. With a little planning ahead of time, I finished the cakes on time and they turned out great.  The kids loved them and the parents were happy! Take a look:

Cake #1: A Train-Themed Cake for Landon
This was a 9-inch chocolate cake filled with chocolate buttercream and covered with fondant.

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Cake #2: A Girly Cake for Violet
This was a 6-inch vanilla sponge cake, filled with lemon mousse. The exterior was covered with buttercream rosettes.

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To give the cake more texture, I added edible sugar pearls at the center of each rosette.

Cake #3: A Despicable-Me Cake for Gavin
This was a 6-in chocolate cake filled with chocolate buttercream and covered with fondant. Surprisingly, I have never seen Despicable Me, but when I was doing my research on the Minions, it looks like a very adorable movie. Will have to add it to my movie list.

DSC_0405These Minions were carefully molded with fondant…lots of details involved

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Dinosaur Themed Birthday Cake

13 Feb

February 13th, 2013

This past weekend I made a birthday cake for someone very special. It was my fiance’s birthday and I decided to make him a cake. The only requirements given to me were the cake had to be vanilla and it had to have dinosaurs. So with that, I created a four-layer vanilla sponge cake with alternating layers of strawberry buttercream. The entire cake was then covered with fondant and adorned with two dinosaur cake toppers, which I molded.

It was my first time using this cake recipe and I’m happy to say that I’m a fan. It’s a milk sponge cake and it remained quite moist.  Needless to say, the 6-inch by 5-inch cake was more than enough for seven people and the birthday boy was happy!

Milk Sponge Cake

6 1/2 oz AP flour

2 tsp baking powder

1/4 tsp salt

1/2 C unsalted butter

1/2 C milk (2% or whole)

10 1/2 oz sugar

3 eggs

1/2 tsp vanilla

Strawberry Buttercream

8 oz egg whites

12 oz granulated sugar

1 pound 8 oz butter

1/2 tsp vanilla

strawberry puree

Directions:

For the cake:

  1. Butter 6-inch cake pan and lightly dust with flour
  2. Sift flour, baking powder, and salt together.
  3. Heat milk and butter together until butter is completely melted. Set aside to cool.
  4. Over a double boiler, whisk eggs, sugar and vanilla until temperature reaches 110F.
  5. Transfer to a mixer bowl and whisk until light, fluffy and cooled.
  6. Sift half of the dry ingredients into the egg mixture and fold using a spatula.
  7. Sift in remaining dry ingredients and fold.
  8. Carefully pour the cooled milk and butter mixture around the batter and fold to mix.
  9. Divide batter into two 6-inch cake pans, bake at 350F for 20-25 minutes.

For the buttercream:

  1. Heath egg whites and sugar over a double boiler until temperature reaches 140F.
  2. Transfer mixture to a mixer bowl and whisk until cooled.
  3. Add softened butter in chunks.
  4. Add vanilla extract.
  5. Add strawberry puree to taste. (I processed frozen strawberries and strained to get the liquid).

Layers

Alternating layers of cake and buttercream.

Happy Birthday!

Dinosaur cake toppers

HermanCross Section of Cake

Cross section of the cake

Sliced

Photo credit: Cindy T.

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